Tuesday, June 7, 2016
Recipe from Great Food Fast by Martha Stewart
Husband-Tested in Alice’s Kitchen
Here’s a refreshing salad to take along on a picnic this summer. It’ll taste great with anything you pack in your picnic basket! This dish would also taste fabulous served along side Pinto Bean Tacos.
¼ head green cabbage, shredded
3 carrots, coarsely grated
1 small jalapeño chili, seeded and minced
¼ olive oil or canola oil
2 Tablespoons fresh lime juice (lemon juice can be used as a substitute)
3 Tablespoons chopped fresh cilantro or parsley (or 1 cube Dorot Frozen Cilantro, thawed)
½ teaspoon ground cumin
Kosher salt, to taste
Freshly ground pepper, to taste
In a large bowl, combine the cabbage, carrots and jalapeño chili. Put the oil, lime juice, herbs, cumin, salt and pepper in a jar with a lid. Shake the jar vigorously until the ingredients are well blended. Pour over the slaw and toss until all the vegetables are coated with the dressing. Serve.